As soon as the temp drops below 80, Floridians everywhere whip out their stock pots to make either soup or chili. It isn’t often that it gets cool enough for us to want to eat a piping hot bowl of brothy goodness, so when the perfect weather presents itself we take the opportunity. I was really missing Olive Garden’s Chicken and Gnocchi soup, so I wanted to make something to satisfy the craving sans pasta. I started with a general idea of a creamy brothy soup, and just kept adding to it until I found my happy place. This soup is Trim Healthy Mama friendly in an S setting. The first night that we ate it, I added shredded cheese because, well…cheese! The second night, I added shredded cheese and some fresh spinach leaves when I reheated it. You don’t need to add spinach, but it gives you even more veggies and it looks pretty…so, why not?!
When I started making this, my hubby looked at me like, “What do you mean no pasta? What do you mean cauliflower?” Just trust me…the cauliflower really DID satisfy the texture need for pasta without all of the processed white flour. I love hearty soups and make them often, and they normally fill the house with mouth watering fragrance. This one…not so much. It didn’t have a lot smell. I was a little nervous to serve it, but much to my astonishment my hubby ate TWO heaping bowls full and said, “Wow! I’m surprised!! That was really good!” So, I decided then and there, that it would definitely be a repeat and I needed to share with you!
I like to add a little sprinkle of shredded cheddar and a squirt or two of Frank’s Hot Sauce. And if you’re like me and like to dip stuff in your soup, this would pair well with the 15 Minute Focaccia Bread from Trim Healthy Table p 247.
Creamy Cauli Chicken Soup
- 2 tbsp butter
- 10 oz seasoning blend (fresh or frozen)
- 1 medium carrot (diced into small pieces)
- 5 cloves minced garlic (fresh or jar)
- 4 pinches mineral salt
- 32 oz chicken broth or bone stock
- 1.5 lbs boneless skinless chicken breasts
- 4 cups water
- 12 oz cauliflower florets (fresh or frozen)
- 1 tsp onion powder
- 2 tsp garlic powder
- sprinkle ground sage
- sprinkle poultry seasoning
- sprinkle dried parsley
- 3 tsp mineral salt
- 1 cup heavy cream or half and half
- 4 oz 1/3 less fat cream cheese
- Melt the butter in a stock pot, add the diced carrot, seasoning blend, minced garlic, and 4 pinches of mineral salt. Cook over medium heat until the onions are translucent.
Pour in the chicken broth and place the chicken breasts in the broth. Bring to a boil and cook the chicken (about 20 minutes), then remove and place the breasts on a cutting board to cool down a little.Add the water, cauliflower, onion powder, garlic powder, sage, poultry seasoning, dried parsley, and the remaining mineral salt. Here is where you can own it. If you like more seasoning, add more. If you like less, add less. Lower the heat to a simmer. Shred the chicken using a fork and add it back into the pot. Cover your pot with a lid and let your soup simmer until your shredded chicken is nice and tender. Use your stirring spoon to chop the larger cauliflower florets into smaller pieces. Just before you are ready to call it done, add in the heavy cream or half and half and 1/3 less fat cream cheese. Let it simmer until the cream cheese has melted (this will only take a couple of minutes). If you are choosing to add fresh spinach, toss a couple handfuls of leaves in and let them wilt just before you turn the heat off.
I hope you enjoy this soup as much as we did!
Happy cooking, y’all!!